Market Notes
November 11, 2026

           This special edition of Market notes is published every year on or before Veteran’s Day. Instead of publishing the day after, we felt it would have more impact to publish on the day of the event instead of the day after. Next week Market Notes resumes Thursday publication. Get involved!!!

FARMER VETERAN COALTION

     Farmer Veteran Coalition (FVC) was born out of the produce industry.  On May 6, 2007, a handful of organic farmers gathered at Swanton Berry Farm in Northern Santa Cruz County, California to discuss helping men and women returning from the wars in Iraq and Afghanistan find careers – and places to heal – on our nation’s farms.  When three women showed up, all of whom lost their sons in the wars, there was an overwhelming sense that this modest gesture could turn into something hugely impactful.

    And it did.  FVC now has 30,000 veteran members in all 50 states. It succeeded in getting veteran farmers recognized in the 2014 Food and Farm Bill, launched the office of Military Veteran Agricultural Liaison at the USDA, and has won tens of millions of dollars for veterans starting out and groups training them how to farm across the country.

   The Farmer Veteran Fellowship Fund has awarded over $3.5 million in small grants to help veterans make critical purchases in the early years farm or ranch businesses.  Kubota Tractor Corporation donates five tractors a year to FVC members through their “Geared to Give program.”  And more than 3,000 FVC members use the “Homegrown By Heroes” label to enhance their sales.

    A visit to the FVC website, www.farmvetco.org, will show many ways to help from making much needed contributions, getting involved in one of the state chapters, or offering employment to returning veterans.  Let’s honor those that served our nation once by defending it and are serving it again by helping to feed it.

NEW PRODUCE QUIZ – WHO AM I???

  I originated in the beautiful Provence region of southern France, where I have been admired for generations as a traditional winter squash, celebrated for my impressive size and beautiful appearance. I belong to the Cucurbita moschata family and thrive in warm, sunny weather with plenty of room to spread my long vines across the garden. I grow best in rich, well-drained soil and produce large fruits that take several months to mature before being harvested in autumn. Farmers and gardeners often admire me for my unusual appearance. I have a firm texture that makes me perfect for roasting, baking, steaming, and pureeing. French cooks especially enjoy adding me to creamy soups, where my naturally sweet flavor shines alongside onions, garlic, herbs, and a little cream. I can also be roasted in wedges with olive oil, stuffed with grains and vegetables, mashed as a side dish, or incorporated into risotto, gratins, and savory tarts. My thick, decorative skin also makes me a beautiful centerpiece for autumn markets and holiday displays, although I am much happier being eaten than simply admired! I provide valuable nutrients, including beta-carotene, which the body converts into vitamin A, as well as vitamin C, potassium, fiber, and antioxidants. I am naturally low in calories and fat, making me a nourishing and delicious choice for hearty fall and winter meals.

                         The answer to last week’s quiz is….CANISTEL…. Congrats to all winners

 Visit us at www.culinaryproduce.com  Phone 908-789-4700 – Fax 908-789-4702 – e-mail passings@culinaryproduce.com

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© Culinary Specialty Produce, Inc., 2025

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